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    The concept of sitting down for a fine meal in the midst of a working farm or cornfield is a study in contrasts. The earthiness and the rusticity of the setting belies the sophistication of the meal, no matter how humble its components. Corn from the field arrives dusted in chipotle pepper powder and liberally sprinkled with Cotija cheese, street food gone gourmet. A herd of cattle heard lowing in the background breaks down into a rather pricey selection of meat options; to put it simplistically, a diner will often pay more for the most simply and naturally raised product. Whether the item is carrots from a certified-organic operation or free-range duck, the challenges of farming and farming sustainably are costs passed on from the farmer to the diner when the farm’s product goes to the restaurant.
    But perhaps the acts of cooking and assembling ingredients to make a dish and then a meal are inventive processes that deserve a diner’s attention—and their money. Chefs, bakers and food artisans in Charlottesville understand the culinary arts so well, transforming their acts of creation into a form of alchemy. Humble sauvignon blanc grapes, dusted in a smoky gray bloom, become a crisp, pale green wine at Veritas Vineyard. This sauvignon blanc, in turn, gets paired with fresh fish from the Chesapeake Bay, lovely on its own but turned flaky and flavorful with brown butter and almonds. Chefs of Charlottesville understand the power of the understated and the unexpected, whether it be tiny rosemary blossoms scattered on zucchini shavings or a perfectly fried potato. These are chefs taught by southern grandmothers, French chefs at ski resorts or Julia Child on TV. Their methodologies and flavors represent current movements in the restaurant world, but their personalities and stories are uniquely Virginian and particular to Charlottesville.
    S LOW F OOD M ADE F AST : W ILL R ICHEY ’ S C ULINARY E MPIRE
    Will Richey, with his homesteader lifestyle and antebellum fashion sense, is one of the most visible and well loved of these culinary characters. Known for his appreciation of both good food and good times, the man who runs Red Row Farm with his family was first known in the area for making really excellent soup. Richey’s ownership of Revolutionary Soup and transformation of the punky soup stops into locavore hotspots preceded his founding of the Whiskey Jar, a southern restaurant known for hearty fare and many selections of the eponymous beverage. Richey started off in the area as a UVA student holding wine tastings and then became a cook at L’étoile, a French restaurant with an interest in Virginian history. He purchased Revolutionary Soup, which had only been open three hours a day and run by “punk kids,” in 2005 at his wife’s urging. In 2012, Richey directed his interests into running his farm and running the Whiskey Jar with his partners.
    A dedication to local food and southern food has informed all of Richey’s food endeavors. Though Richey is the third owner of Revolutionary Soup, he’s “the first to take it in the local food aspect that it is.” 97 The two restaurants, located downtown and on the Corner near UVA, are examples of slow food done fast. Hearty stews, delicate broths, filling salads and creative sandwiches have inspired “a dedicated local following, and because of that, we get tourists.” Richey has found that most of his customer base is “a core local office group of people who want to eat healthy and want to eat well who believe in local foods.” In comparison, Richey states, “Whiskey Jar is two restaurants in one”: both family-friendly dining and a popular bar. The food at the Whiskey Jar is down-home and surprisingly traditional, with chickory salads and barbecued rabbit served alongside hush puppies and pecan pie. The restaurant gets tourists as well as “regular people who want to learn the whiskeys.”